Kenji Lopez-Alt over at “Serious Eats” is always up to something good in his kitchen. His Food Lab column has us hooked. A former editor at Cook’s Illustrated, Kenji takes a scientific approach to the “Food Lab” as he calls his kitchen. He is aware that home cooks don’t always have the time figure things out so he does the research for us.
Kenji’s “Cemita” buns (Mexican sesame seed buns) are quite frankly the best buns we’ve made. Similar to a brioche bun, they are tender yet hold up well filled with any of your favorite sandwich fixings. In Mexico, any filling that would be appropriate for tortillas are appropriate for cemitas.
This recipe is easy enough for any home cook to make. It makes six large cemitas however if you prefer a smaller bun, make seven.
If you love sesame seed buns, you’ve got to give this recipe a try. Even if you don’t love sesame seed buns, you’ll change your mind once you eat one. They are perfect for sandwiches of all sorts and most of all, hamburgers with homemade pickles.
- 13.75 ounces (2⅞ cups) all-purpose flour
- 8 ounces half and half (I used Organic Valley lactose free half and half)
- 3 eggs divided (save one of the egg whites for the egg wash)
- 1 teaspoon instant yeast
- 1½ teaspoons kosher salt
- 3 tablespoons sugar
- raw sesame seeds
- Combine flour, half and half, 2 eggs plus 1 egg yolk, yeast, salt, and sugar in a bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 40 seconds. Dough will be very sticky. Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together.
- Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1½ times its original size, about 2½ - 3 hours.
- Lightly flour dough and transfer to a floured work surface. Form into a large ball. Using a bench scraper or sharp knife, divide the ball into 6 or 7 pieces. With lightly floured hands, form each piece into a ball. Transfer dough balls to a parchment-lined baking sheet, tucking the seam underneath. Cover with plastic wrap weighted down with a light kitchen towel and set aside at room temperature for 1 hour.
- Meanwhile, adjust over rack to center position and preheat to 450 degrees. When ready to bake, beat the remaining egg white with a teaspoon of water. Brush egg mixture on top of each bun until evenly coated. Sprinkle generously with sesame seeds. Bake until deep golden brown, 12 - 15 minutes. Remove from oven, transfer buns to a wire cooling rack, and let cool completely. Buns can be frozen for a few months.
